Cinnamon Buns

First, warm the milk in a small saucepan until lukewarm, but do not bring to a boil.

Pour half of it into a small bowl, crumble in the yeast and mix well with the granulated sugar. Sprinkle about two tablespoons of flour on top and let rise, covered, until the dampfl has risen nicely.

Put the rest of the flour in a bowl, mix with powdered sugar and cardamom and vanilla sugar.

Cut the butter into small cubes and add with the remaining milk. Add eggs, rum as well as the Dampfl and knead with a food processor or a mixer with dough hook for a good 10 minutes until the dough is nice and silky and smooth.

Place a cloth over the bowl and let rise for 30-45 minutes in a warm, non-draughty place.

Transfer the dough to a lightly floured work surface and divide. Roll out each half into a rectangle about 40-50 inches long and about 25 inches wide.

Melt butter and brush each piece of dough well with it. Sprinkle with sugar and now sprinkle so much cinnamon that the light dough no longer shows through.

Gently roll up from the broad side, always sweeping off any flour that may be sticking.

Cut into slices two fingers wide and place them on a baking sheet lined with parchment paper. Gently flatten each slice with the palm of your hand and press the end of the dough firmly into place. Let rise again for half an hour.

Brush with beaten egg and bake in preheated oven at 180 °C

Preparation Tip:

The cinnamon buns can also be coated with sugar icing.

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